Plant-based packaged foods as analogues to animal products: market trends and nutritional quality analysis

Background In Europe, a range of packaged foods that are based on plants are marketed as analogues to animal food products, yet EU-wide data on their market evolution and nutritional quality remain limited. This study aimed to (1) assess the market shares of these plant-based analogues across the EU; (2) evaluate their macronutrient composition and nutritional quality; and (3) compare that with animal food products. Methods Data were extracted from Euromonitor’s Passport and EuroFIR’s FoodEXplorer databases. Market trends were analysed from 2009 to 2024. Macronutrient composition analysis was performed, and nutritional quality was evaluated using Nutri-Score and Multiple Traffic Light systems; eligibility for EU nutrition claims was determined according to current legislation. Differences between animal products and their plant-based analogues were tested using the Mann–Whitney U test. Results Between 2009 and 2024, the market volume of dairy analogues more than tripled, while that of meat and seafood analogues increased approximately sevenfold. Macronutrient analysis revealed great variability within categories. Protein content varied widely, particularly among analogues to curded dairy products, with many products providing little to no protein. Nutri-Score showed consistent patterns: approximately 50% of meat and seafood analogues scored A or B; dairy drink analogues displayed greater variability; and all analogues to curded dairy products scored D or E, driven by total fat, saturated fat, and salt. Over 60% of meat and seafood analogues qualified for “ high protein ” and “ low saturated fat ” claims. Overall, plant-based analogues contained more fibre and less total and saturated fat than animal food products but less protein and variable sugar and salt levels. Conclusions The plant-based analogue market shares are rising. Their nutritional quality is highly variable, with marked differences in protein content, salt levels, and fat composition across product categories, and dependent on product formulation and dietary context. Reformulation could enhance their contribution to healthy and sustainable diets.